Quails on Toast
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.
Quails on 'Coast. ( Cailles sur Croutes.) Cut three small fat trussed quails in halves, flatten each, season with salt and pepper, and dredge them with a little flour. Melt one ounce of butter in the blazer of the chafing dish, when hot put in the quails, and fry them on both sides to a nice brown colour. Take up, drain them, and place each half on a crouton of bread or buttered toast
Cook this with the app: pantry check, scaling, and the assistant.